Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma

The present study tested the effect of a slight increase in pressure (from 0 to 1 bar) during the fermentation on the wine aroma profile. Fermentations were carried out with a commercial dry yeast on Sangiovese juice in the absence of berry skins. The wine samples fermented under slight overpressure...

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Detalles Bibliográficos
Autores principales: Guerrini, Lorenzo, Masella, Piernicola, Angeloni, Giulia, Sacconi, Andrea, Calamai, Luca, Parenti, Alessandro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589022/
https://www.ncbi.nlm.nih.gov/pubmed/33086729
http://dx.doi.org/10.3390/foods9101496

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589022/
https://www.ncbi.nlm.nih.gov/pubmed/33086729
http://dx.doi.org/10.3390/foods9101496

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